Buffalo Wings

Prepare the blue cheese dressing: Stir together sour cream, mayonnaise, buttermilk, and lemon juice in a medium bowl; fold in blue cheese, chives, and salt. Cover and chill until ready to serve.

Prepare the Buffalo wings: See note above to prepare these wings in an air fryer. To fry them on the stove, place a wire rack over a rimmed baking sheet. Pour vegetable oil in a large Dutch oven to a depth of 2 inches; heat oil to 375°F over medium. Fry chicken drumettes and wing flats in 2 batches until golden brown and until a thermometer inserted into thickest portion of chicken registers at least 165°F, 6 to 8 minutes. Transfer to wire rack.

While chicken cooks, bring hot sauce and butter to a simmer in a small saucepan over medium, whisking occasionally. Simmer, whisking occasionally, until sauce is slightly thickened and coats the back of a spoon, about 1 minute. Cover and set aside.

Place Buffalo wings and sauce in a large bowl; toss until wings are evenly coated. Transfer to a platter, and serve with blue cheese dressing and celery sticks.